Cormegna M.
Physicochemical Characterization of some Italian rice varieties
Sommario
The physicochemical, cooking and eating properties of eleven rice cultivars grown in Italy were evaluated. Variations existed in grain dimensions, and the rice grains were classified (according to Italian legislation) as round, medium, long A, long B. The chemical analysis was done to determine the proximate composition as main determinants of cooking quality. The proximate composition results indicated that protein and lipid contents ranged from 6.08 to 9.68 and 0.21 to 0.40 respectively (for milled rice). The gel-time of milled rice from different cultivars varied from 17’15’’ (Carnise) to 24’56” (Ronaldo). CRLB1, Fragrance and Tigre varieties had the highest amylose content, while Cerere and Ronaldo presented the lowest amylose content. The content of amylose is correlated to texture properties, in particular with hardness and stickiness: stickiness is negatively correlated with amylose content with a R2 of 0.93, however hardness is positively correlated with R2 of 0.94. The differences in the physicochemical properties could be used to determine the end use of these rice cultivars.
Caratterizzazione di Carnaroli provenienti da diverse zone di coltivazione
Sommario
Il riso è il cereale maggiormente impiegato per l’alimentazione umana. L’indice di gradimento del riso varia in base alla tipologia di consumatore, ai gusti, ai modi di cucinare e alle tradizioni alimentari. L’Italia è il maggior produttore di riso a livello europeo e sono disponibili per la coltivazione oltre 180 varietà di riso iscritte al Registro Nazionale delle Varietà. Tra esse merita un posto di prestigio il Carnaroli, il re dei risotti che viene coltivato in diversi areali italiani (Lombardia, Piemonte, Emilia Romagna, Veneto). Da recenti studi si è potuto comprendere che vi sono delle differenze legate al luogo di coltivazione sia da un punto di vista sensoriale che chimico-merceologico (a livello di texture, dimensionalità dei granelli e tempo di gelatinizzazione). Si valuta in questo ambito la caratterizzazione di sette campioni di Carnaroli provenienti da differenti areali tramite l’analisi al micro-viscoamilografo Brabender che fornisce informazioni relativamente al comportamento reologico della miscela farina-acqua.
Abstract
Rice is the main cereal used for human food. The approval rating of rice varies according to the type of consumer tastes, ways of cooking and food traditions. Italy is the main rice producer in Europe and are available for growing over 180 varieties of rice listed on the National Register of Variety. Among them deserves a place of prestige Carnaroli, the king of risotto that can grow in different Italian areal (Lombardy, Piedmont, Emilia Romagna, Veneto). From recent studies it has been possible to understand that there are differences associated with the location of cultivation both from a sensory point of view that chemical-merceological (at the level of texture, dimensionality of the grains and gelatinization time). Is evaluated in this context the characterization of seven samples of Carnaroli from different growing areas through the analysis with the micro-viscoamilograph Brabender which provides information relative to the rheological behavior of the flour-water mixture.